Baked Chilean Sea Bass with Spinach and Sauce

Posted on March 28, 2021 by Texas Iron Chef


Baked Chilean Sea Bass with Spinach and Sauce
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The sea bass is amazingly light and tender and mouthwatering delicious! It is also a healthy dish that is low in carbs and packed with fiber and goodness from the spinach. Best of all it is easy to prepare and will earn the outdoor chef compliments from anyone who gets to have a bite. I adapted this recipe from Eric at Dude That Cookz. https://dudethatcookz.com/foil-baked-chilean-sea-bass-with-lemon-parmesan-cream-sauce/ Note: Limit eating Chilean Sea Bass to once a month. I highly recommend substituting halibut! For more information: https://www.marthastewart.com/1542327/chilean-sea-bass-sustainability-nutrition-alternatives
Baked Chilean Sea Bass with Spinach and Sauce
Print Recipe
The sea bass is amazingly light and tender and mouthwatering delicious! It is also a healthy dish that is low in carbs and packed with fiber and goodness from the spinach. Best of all it is easy to prepare and will earn the outdoor chef compliments from anyone who gets to have a bite. I adapted this recipe from Eric at Dude That Cookz. https://dudethatcookz.com/foil-baked-chilean-sea-bass-with-lemon-parmesan-cream-sauce/ Note: Limit eating Chilean Sea Bass to once a month. I highly recommend substituting halibut! For more information: https://www.marthastewart.com/1542327/chilean-sea-bass-sustainability-nutrition-alternatives
Ingredients
Servings:
Instructions
  1. Fire up a chimney that is about 1/2 full of charcoal. Sprinkle seasoned salt over fish.
  2. Place a 10-inch camp Dutch oven on top of the chimney of hot charcoal. Add 2 tablespoons butter and stir for a minute or two until butter has melted and is starting to sizzle. Add two teaspoons minced garlic and stir for a minute. Add fresh spinach. Toss in hot butter and garlic for a minute. Season with salt to taste. Remove oven from chimney. Place seasoned fish on top of garlic spinach.
  3. Make a circle of 8 hot charcoals to fit beneath the 10-inch camp Dutch oven. Place oven over circle. Place lid on oven. Add 17 hot charcoal on the lid. Bake at 400 degrees Fahrenheit for 12-14 minutes. Remove all charcoal from oven.
  4. While fish is baking, make lemon parm sauce. Fire up another chimney of charcoal and place a 10 or 12-inch camp Dutch oven over the chimney. (Any size oven will work.)
  5. Add 2 tablespoons butter. When butter has melted whisk in flour and 3 teaspoons garlic. Stir for one to two minutes.
  6. Whisk in white wine and chicken stock until all of the flour has disappeared and sauce is smooth. Whisk in heavy cream, parm, garlic powder, chives, salt and black pepper. Zest one of the lemons into the sauce and stir. Squeeze juice from one lemon and stir until sauce is bubbling. Remove from heat.
  7. Slice the remaining lemon into 1/4 inch slices. Serve fish and spinach. Add lemon parm sauce and top with slice of lemon.
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Hatch Green Chile Apple Cobbler

Posted on October 31, 2020 by Texas Iron Chef

This is one of our all time favorite flavor combinations!  The first flavors to make your mouth happy are sweet apples with a perfume of lemon, and ends with the surprising and subtle heat from the roasted Hatch green chiles.  The combination is delightfully surprising and always a big hit with our friends and family… even those who shy away from anything that has a hint of spice.

This recipe can be baked inside in a regular kitchen oven by using a 9×12 inch baking dish. Bake at 400F for 20 minutes then reduce heat to 350F for remaining 20 minutes.

We doubled this recipe to bake in my favorite camp Dutch oven, the 16-inch.  We added about 10-15 minutes to the baking time.

Hatch Green Chile Apple Cobbler
Print Recipe
Servings Prep Time
12-14 hungry friends 30 minutes
Cook Time
40 minutes
Servings Prep Time
12-14 hungry friends 30 minutes
Cook Time
40 minutes
Hatch Green Chile Apple Cobbler
Print Recipe
Servings Prep Time
12-14 hungry friends 30 minutes
Cook Time
40 minutes
Servings Prep Time
12-14 hungry friends 30 minutes
Cook Time
40 minutes
Ingredients
Servings: hungry friends
Instructions
  1. Fire up a chimney of charcoal. Prepare a 12-inch camp Dutch oven by spraying with oil or rubbing generously with butter.
  2. In a large bowl, mix together apples, brown sugar, Hatch green Chile, apple cider vinegar, tapioca, ground cinnamon, and ground nutmeg. Add zest of both lemons then squeeze juice from lemons. Toss until all ingredients are blended evenly. Pour into prepared camp Dutch oven.
  3. Place pie dough on a cutting board. With a sharp knife or a pizza cutter, cut dough into strips about 1 inch wide. Lay strips across the top of the apple mixture.
  4. Put lid on the oven. Make a circle of 10-11 hot charcoals in a circle to fit beneath the outer edge of the bottom of the camp Dutch oven. Place oven over circle of charcoal. Add 17-18 hot charcoals around the edge of the lid to bake at 400 degrees Fahrenheit for 20 minutes. Reduce temperature to 350 Fahrenheit by removing 1-2 hot coals from top and bottom. Bake another 20 minutes or until juice bubble sup from the middle and top is golden brown. (Hint - add a circle of parchment over the pie dough for the first 20 minutes then remove to bake to a golden brown, This prevents burning the pie dough as the filling cooks to set.)
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